Taco Soup

Happy belated Cinco de Mayo!!  We figured it was technically still "Cinco de Mayo Month", so we could still have a festive meal :)  We had quite the menu tonight: Mojitos, Roasted Tomatillo Salsa, Mexican Sweet Corn Cake and this soup!  It was all so good!!  This soup was pretty much "chili", but it was a new recipe and it tasted great!  Couldn't have been easier to fix either....just throw all the stuff in the pot and heat!

Makes 10-12 servings: OBB

Ingredients:

1 lb extra lean ground beef (93% lean or or leaner)

1 onion, chopped
4-5 cloves garlic, minced
1.25-oz. packet taco seasoning (about 1/4 cup)
3 cups water, divided
2 (28-oz) cans diced tomatoes
15-oz can tomato sauce
2 (15-oz) cans kidney beans, rinsed and drained

1 can corn, drained

Toppings: light sour cream, shredded cheese

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 cups water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings.